https://www.copymethat.com/r/sfR2C6UCD/tomato-pesto/
123209667
dmknmEY
sfR2C6UCD
2024-05-17 22:23:22
Tomato Pesto
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Ingredients
- 1 pint cherry tomatoes
- ½ cup extra-virgin olive oil
- ½ cup slivered almonds
- 1 large clove garlic , peeled and smashed
- 1 cup packed basil leaves
- ½ cup grated lower sodium fresh Parmesan cheese
Steps
- Preheat your oven to 400°F. Line a rimmed sheet pan with aluminum foil. Arrange the tomatoes in a single layer, add 1 tablespoon of the olive oil, and move them around with your hands to coat the tomatoes. Roast for 20 minutes, then set aside to cool.
- While the tomatoes roast, toast your almonds. Add them to a small skillet over medium-low heat and cook, tossing occasionally until golden brown (so they toast evenly) for about 5 minutes.
- Add the toasted almonds and the garlic to a food processor and pulse until finely ground. Add the cooled roasted tomatoes, basil, Parmesan, and pulse well to combine, using a spatula on the sides of the food processor (this can be on the chunkier side if you prefer but I like mine pretty smooth). While the processor is running, drizzle the olive oil through the shoot until the mixture is emulsified and smooth.